Vegetable pastries

Finely grate the Emmentaler AOP. Put 25 g cheese with flour, salt and olive oil into a bowl. Crumble the yeast, add to the bowl along with the water and knead everything to a smooth dough for about 5-10 minutes. Leave the dough covered in a warm place until it has doubled in size.

For the filling, cut the courgettes and peppers in small cubes of about 5 mm. Finely chop the garlic and herbs. Put 2 tablespoons of cheese to one side. Mix the remainder of the cheese with the courgettes, peppers, herbs, garlic and capers, season with salt and pepper.

Roll the dough out to form a rectangle measuring about 20 x 35 cm. Spread the tomato puree on the dough. Distribute the filling and press it down a bit. Taking the long side of the dough, carefully roll it up and cut into 3 cm thick slices. Place on a baking tray covered with greaseproof paper, sprinkle with the remaining cheese and bake in a hot oven at about 220 degrees. Serve warm or cold.